Recipes

Recipes · Cocktails

Thanksgiving Fall Sangria

Cocktails · Quick & Easy

Thanksgiving Fall Sangria
Prep 10 mins
Cook 0 mins
Serves Servings: 15 servings

Ingredients

  • 1/2 cup brandy
  • 1/2 cup gin
  • 1 cup green tea, chilled
  • 1 cup pomegranate juice
  • 2 ounces cinnamon syrup (recipe on Paprika)
  • 1 (750-milliliter) bottle dry white wine
  • 1 medium apple
  • 1 medium pear
  • 1 medium orange
  • 3 cinnamon sticks, plus more for garnish
  • 1 cup club soda
  • Apple slices, cut in half for garnish
  • Orange slices, cut in half for garnish

Directions

  1. In a pitcher, pour the brandy, gin, chilled green tea, pomegranate juice, and cinnamon syrup. Stir well.

Add a full bottle of dry white wine.

  1. Cut an apple, pear, and orange into slices and add them to the pitcher along with 3 cinnamon sticks. Cover with plastic wrap and refrigerate overnight to let the flavors marry.
  2. When it’s time to serve the sangria, pour the club soda into the pitcher. Serve in glasses over ice, garnishing each with half an apple and orange slice and a cinnamon stick. Enjoy.

Notes

The sangria is a 60-ounce punch recipe, the perfect size for the average serving pitcher. It’s enough for 15 (4-ounce) servings.

Like most sangria recipes, you’ll want to make this punch up the night before you intend to serve it. Refrigerating the beverage overnight with fresh fruit slices allows the flavors to marry and create a cohesive, complex taste.

For the best flavor, brew the tea with hot water and use the time suggested on the label or box. Place it in the refrigerator to chill for about one hour.

You can make cinnamon syrup at home in less than an hour—just be sure to chill it before making the sangria. Alternatively, it’s a popular flavor for beverage syrups, and you can likely find it with other coffee sweeteners at well-stocked markets.